Thanksgiving has passed, and we may be feeling a little guilty for not spending the extra $5 on gluten-free pumpkin pie, but the holidays are far from over. We have a chance to redeem ourselves by being a bit kinder to our stomachs at the next family gathering by trying out these classic holiday recipes with a gluten-free twist.
We've scoured the internet to gather these tasty gems that will get mouths watering around the table, without subjecting them to a sometimes unfriendly ingredient. Happy Holidays, and enjoy!
Gluten Free Ginger Spice Cranberry Sauce
4 cups fresh or frozen cranberries
1 cup water
1 1/3 cup sugar
1T fresh ginger, peeled and grated
1.5″ size cinnamon stick
- Bring water and sugar to a boil. Add cranberries and cinnamon stick and return to a boil.
- Reduce heat, cover and simmer 5 minutes.
- Stir in ginger.
- Replace lid and continue cooking 5 minutes.
- Remove from heat and scoop out the cinnamon stick.
- Let sit at room temperature until cool.
Courtesy of Know Gluten
4 Tablespoons organic butter
1 teaspoon bacon fat (optional)
2 Tablespoons Arrowroot
2 cups turkey stock or turkey drippings(strained through a fine mesh sieve)
1 teaspoon ground sage
1 teaspoon onion powder
salt to taste (about ½-3/4 teaspoon Himalayan salt)
- Heat butter and bacon fat over medium heat in a medium saucepan.
- Whisk butter mixture until it is frothy. Add arrowroot and whisk until mixture has turned golden brown, about 3 minutes.
- Add turkey stock or drippings, sage and onion powder.
- Raise flame to medium high heat and continue to whisk until mixture has thickened, about 3-5 minutes.
- Add salt to taste. Remove from heat and serve.
Courtesy of Nurture My Gut Author: Ester Perez
Wild Rice and Cornbread Stuffing
For the cornbread:
- Preheat oven to 400F.
- Combine dry ingredients in a large bowl.
- Grease your baking pan using 1 tablespoon of the butter and place in preheated oven.
- Whisk 3 tablespoons butter, eggs and milk together in a large bowl, then add wet ingredients to dry ingredients and whisk until fully combined.
- Remove heated baking dish from oven and pour batter in evenly.
- Return dish to oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool completely, then cut into 1-inch cubes and leave out on a baking pan overnight to harden.
For the stuffing:
- Preheat oven to 375F.
- Combine cooked wild rice with cornbread cubes in a large bowl.
- Add 1 cup stock, stir to moisten and set aside.
- Heat olive oil in a large pan, and saute onions, garlic and celery until translucent, about 5 minutes.
- Transfer vegetables to cornbread mixture and return pan to medium-high heat.
- Brown the sausage, then toss with the sage and add to cornbread mixture. Toss all together to combine.
- Transfer mixture to a large baking dish, drizzle with remaining 1/2 cup of stock and bake until golden brown on top, about 30 minutes.
Courtesy of Food Republic
Gluten Free Chicken Parmesan
- 4 boneless, skinless chicken breasts
2T Olive Oil
2T red wine vinegar
1T minced garlic
1T Italian seasoning
1/2 cup Parmesan cheese
1 cup marinara sauce
1/2 cup mozzarella cheese
- Place chicken in a gallon size zipper bag with olive oil, red wine vinegar, Italian seasoning and garlic to marinade for at least 30 minutes.
- Beat eggs in a mixing bowl for dipping chicken and put Parmesan cheese on a plate for rolling chicken.
- Remove chicken from bag and dip in egg.
- Roll in Parmesan cheese and place on a baking sheet.
- Bake a 400F for 30-40 minutes or until cooked through, and remove from oven.
- Spoon marinara and sprinkle mozzarella over chicken.
- Return to oven until mozzarella is melted and bubbly.
Courtesy of Know Gluten
Stuffed Baked Apples with Walnuts and Dates
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
9 Apples, cored
a little Lemon Juice
1 tablespoon Unrefined Coconut Oil
1/2 cup (60 grams) Almond Meal/Flour
1/4 cup (30 grams) chopped toasted Walnuts
4 dried Dates, pitted and chopped into small pieces
pinch of fine Sea Salt, ground Cinnamon and ground Ginger
1/4 cup (57 grams) Unsweetened Light Coconut Milk
Maple Syrup or Honey drizzle
- Pre heat oven to 350 degrees F with the rack in the center. Core apples and squeeze a little lemon juice into each one. Melt coconut oil in a small pan. Stir in almond meal, walnuts, dates, salt, cinnamon, ginger and coconut milk. Heat for a few minutes over medium heat. Carefully stuff apples with the mixture. Place apples in muffin pans or on a bake safe dish.
- Cover loosely with foil. Bake for about 45 min or until apples have softened and split.
Courtesy of Family Fresh Cooking